didnt clean that one bottle quite good enuf and the bad bacteria took over during finishing.

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Quote:

Originally Posted by Joos

Beer fairies help me out all the time.They sprinkle the magic stay awake till you pitch the yeast dust,and everything works out great.It's those damn THC gnomes that say NO! You must pass out and F up your beer!

Bad bacteria isn't likely to add fusels. That 'hot' flavor is fusel alcohol that if consistent is usually a sign of too high of fermentation temps, but if this was just one bottle of many then the culprit it could be an accidental overdose of priming sugar.

If you dissolved priming sugar in your batch when you bottled it could be a case of the sugar not being equally distributed or not fully dissolved and that bottle happened to be one of the last ones bottled and had a little more sugar in it. If you used carb tabs or similar chalk it up to an anomaly.

Generally speaking when there is one inconsistent issue with anything in the brew process, it is extremely difficult to pin point the cause. You will likely change something unnecessarily and create more problems. I try to avoid making wide sweeping process changes unless I notice something that is systemic.

I still would not count out a wild yeast contamination. You would have to get a whole heck of a lot of extra priming sugar in that one bottle to get to the point of burning. A typical priming addition only raises the batch SG by a couple points.

Since the other bottles are good, it just doesn't add up. I suppose there could be a flat bottle or two in the batch, but the simpler explanation is a dirty bottle. No matter what the actual cause is, you ought to mind both your sanitation and your mixing for priming sugar.

TL

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